CITY KRAUT.........

Have your ever had a sauerkraut dog from a New York City cart? Sitting in that cloudy water for probably days at a time....if you can get past that it sure does taste good...probably the best kraut you have ever tasted....So we set out to replicate that taste at home and we achieved our goal...with the Boss at the helm we came up with a recipe that is so tasty you swear you were eating on the corner of Park Ave. and 50th.....here's the recipe...


1 large bag of sauerkraut (we used Hebrew National)this can be found in the hot dog section of the store.
1 large red skinned potato shredded
1/2 large onion....red or yellow shredded
1/2 Granny Smith apple shredded
You can use a Cuisinart to shred or a hand grater...
1 heaping tablespoon of Dijon mustard

Add all of the above except the mustard into a heavy pot with a lid...add about 1 cup of water. Cook on medium heat uncovered for 1/2 hour....stir a few times and add water if you need to. Then cook an additional hour with the pot covered and the heat on a low simmer....again checking often to make sure water is in the pot...not too much, but just enough so sauerkraut doesn't burn....when the 1 1/2 hours is up add the mustard and stir well....
You can use this on your favorite hot dog....Nathan's!!......or like I'm doing for lunch tomorrow...on a Reuben sandwich....I also use it as a base in the crock pot for stuffed cabbage rolls...It only gets better the longer you cook it...so sitting in a crock pot for 8-10 hours under the cabbage rolls....Well...the taste is incredible.....